2011
DOI: 10.1016/j.foodchem.2011.06.008
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Iron complexes of dietary flavonoids: Combined spectroscopic and mechanistic study of their free radical scavenging activity

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Cited by 51 publications
(30 citation statements)
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“…Either hydroxyls at 5- and 6- carbon atoms or 6-hydroxyl-7-hydroxyl are potentially the binding sites of Fe 2+ and Fe 3+ ions, with a 1:1 and 1:2 stoichiometry. The Fe-bicalein complexes have high antioxidant properties due to inhibition of the Fenton reaction [ 152 , 153 ]. Similarly, two potential bidentate binding sites are present in the luteolin structure (5-hydroxyl-4-carbonyl and 3′4′-hydroxyl groups of the ring B) and both sites can bind Al 3+ ions in the molar ratio 2:1 (metal:ligand).…”
Section: Flavonoids Are the Major Contributors Of Green Synthesis mentioning
confidence: 99%
“…Either hydroxyls at 5- and 6- carbon atoms or 6-hydroxyl-7-hydroxyl are potentially the binding sites of Fe 2+ and Fe 3+ ions, with a 1:1 and 1:2 stoichiometry. The Fe-bicalein complexes have high antioxidant properties due to inhibition of the Fenton reaction [ 152 , 153 ]. Similarly, two potential bidentate binding sites are present in the luteolin structure (5-hydroxyl-4-carbonyl and 3′4′-hydroxyl groups of the ring B) and both sites can bind Al 3+ ions in the molar ratio 2:1 (metal:ligand).…”
Section: Flavonoids Are the Major Contributors Of Green Synthesis mentioning
confidence: 99%
“…The distinct pathways by which flavonoid molecules (ArOH) transfer their charge provide several mechanisms of their antioxidant action. The representative one leads to the direct O-H bond breaking and proceeds by rapid donation of the proton and electron to a radical form (ArOH+HO•→ArO•+HOH), while the second one assumes indirect H atom abstraction (ArOH+HO•→ArOH + +OH•→ArO•+HOH) (Marković et al ., 2011). Baicalein has O-H bonds, and can scavenge radical by O-H bonds.…”
Section: Discussionmentioning
confidence: 99%
“…Moderate decreases in the radical scavenging of HKaem are observed by Sn(CH 3 COO) 2 coordination and by contact between Sn and HKaem, in agreement with the increase in the oxidation potential of the complex compared to HKaem, leading to a decrease in antioxidant efficiency for fruits and vegetables with Sn as package materials. be increased by the presence of copper (II), iron (III), and zinc (II) by other authors and our recent studies [7,8,[23][24][25][26]. In the present study, HKaem was selected as a typical flavonoid with two possible chelation sites (3,4 and 4,5) for metal ions, and complex formation by Sn(II) coordination to HKaem was investigated together with the complex as a radical scavenger.…”
mentioning
confidence: 87%